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Bengal Style Fried Eggplant

Beguni or batter-fry of Brinjal is another favorite snacks served in any Bengali get together. It is an ideal preparation for a rainy evening. This is also served as a side dish with Khichuri or Chholar Dal served with rice.

Ingredients

Brinjal

1 Large

Salt

To Taste

Vegetable oil

1 Cup (16 tbs) (For deep frying)

For the batter

Bengal gram flour

1 1⁄2 Cup (24 tbs)

Kalonji

1 Teaspoon

Vegetable oil

1 Teaspoon

Salt

1 Teaspoon

Baking soda

1 Pinch (Optional)

Directions

GETTING READY
1) Wash and pat dry the brinjal.
2) Cut the brinjal along the length in quarters. Cut each quarter in thin vertical slices.
3) Season the slices with salt and place aside.
4) In a bowl, add all the batter ingredients and mix thoroughly.
5) Gradually add water and beat in, to prepare a smooth and thick batter. The batter should not be too runny. When dropped from a spoon, it should form a continuous ribbon-like strand.
6) Let the batter stand for 5 minutes before using.

MAKING
7) Place a wok on high heat and add enough oil to deep fry.
8) Reduce the heat to medium, when the oil is piping hot.
9) Dip a brinjal slice into the batter and thoroughly coat both the sides in batter. Quickly transfer the battered slice in hot oil to fry until light browned. Flip over to fry the other side.
10) Drain the oil and transfer on paper towels to soak extra oil.
11) Repeat the process to fry all the brinjal slices.

SERVING
12) Serve hot with tomato sauce or as a side dish with khichuri.